Ingredients
400 g chicken breast, diced
1 cup cooked rice
1 cup canned black beans, drained and rinsed
1 cup corn kernels, fresh or frozen
1 tsp taco seasoning
4 large tortillas
1 cup shredded cheese
1 avocado, sliced
Sour cream, for serving
Fresh coriander, for garnish
Method
1. Heat a large pan over medium heat. Add the diced chicken and cook until browned. This should take about 5 to 7 minutes.
2. Stir in the taco seasoning, corn, and black beans. Cook for another 3 minutes until everything is heated through.
3. Lay out the tortillas. Divide the rice and chicken mixture among them. Add avocado and sprinkle cheese on top.
4. Roll each tortilla tightly into a burrito shape. Place them seam-side down on a plate or baking dish.
5. Serve the mini burritos with a dollop of sour cream and garnish with fresh coriander.
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